MILE HIGH BUTTERMILK BISCUITS
These biscuits are soft and tender inside, crisp and flaky outside, and unapologetically mile high. They’re exactly what every bowl of soup or stew needs to feel complete. You can play with flavours too. Add roasted garlic, shredded cheese, chives, or whatever you love to the dry ingredients before adding the buttermilk for endless variations.
INGREDIENTS
3/4 cup cold butter cut into small cubes
2 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
2 tbsp sugar
1 cup cold buttermilk
Plus 2 tbsp melted butter for brushing
DIRECTIONS
Preheat the oven to 425 F.
Lightly oil the inside of a cast iron skillet. A baking dish works too but the cast iron gives you an irresistible crispy bottom.
Chill the cubed butter for 10 minutes before starting. You want it cold.
Add the flour, baking powder, baking soda, salt, and sugar to a food processor or mixing bowl. Pulse or stir to combine.
Add the butter and pulse just until the mixture looks like coarse crumbs. If mixing by hand, cut in the butter with a pastry cutter.
If you used a food processor, pour the mixture into a bowl.
Make a well in the center and pour in the buttermilk. Use a fork to gently mix until a shaggy dough forms. Switch to your hands and bring it together just until it holds. Don’t overwork the dough.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 2 inches thick.
Dip a 3 inch biscuit cutter or drinking glass into flour and cut out the biscuits. Reroll the scraps to make more.
Place the biscuits on a plate and freeze for 15 minutes.
Arrange the chilled biscuits in the greased skillet or dish with the sides touching so they rise nice and tall.
Brush the tops with the melted butter and bake for 18 to 20 minutes until golden.
